Tag Archives: Cointreau

I Can’t Tell You How Great Smoke on the Water Is

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Smoke in the Water

I think the first time I had a Smoke on the Water I was eating tacos by the dozen. Sadly or luckily or whatever, I wasn’t drinking Smoke on the Waters by the dozen. But I did start having a hankering for them while eating tacos on a hot summer day.

Once you love tequila, it’s not that far to acquiring a mezcal fetish as well. Then when you stumble upon a cocktail at a joint that is particularly good and the name of the cocktail is particularly clever, well, you hunt down that recipe. Tout suite. To drink. Even when you aren’t eating tacos. And the weather isn’t particularly nice outside. Because the memory of that drink is on your mind and making it recreates those feelings that were present the first time you had it. At least, that’s the way it is for me.

The recipe calls for fresh-squeezed watermelon. Which I think is cool if it’s summer. If it’s not, there are perfectly acceptable alternatives. Also, some juiceries have fresh-squeezed watermelon juice available. I think shortcuts are the spice of life. If you find one that works cool. Also, this recipe calls for hibiscus syrup. You have to make this in advance and cool it before making the drink. Not all the way, but it can’t be boiling. And ideally, it should be down to room temperature or too much ice will melt in the mixing. And the balance between the ingredients of a cocktail and water are super important.

Smoke on the Water

  • 2. oz mezcal
  • 1 oz Cointreau
  • 1.25 oz watermelon juice, freshly squeezed if possible
  • .75 oz hibiscus syrup, recipe below
  • .75 oz lime juice
  • dried lavender or soaked hibiscus or a pickled watermelon rind or a tiny watermelon wedge

Add big ice to a rocks glass. Then add all the other ingredients to a shake with ice, and shake for 40-60 seconds. Double strain over the big ice. Garnish.

Hibiscus Syrup

  • 1 cup water
  • 1 cup sugar
  • .5 cup hibiscus flower or 4 bags of hibiscus tea

Combine water with sugar in a small saucepan, and bring to a boil. Take off the heat. Add the hibiscus. Steep for 10 minutes then strain into a glass jar or jug. Keep in fridge for about a month.

Cool Summer Drinks

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Here are some delicious summer drink recipes. Some have more alcohol, some have less. They are all refreshing. I will share some more as the summer goes on. lol

Campari Spritz

I had this a lot when I took a month touring Italy. It is light and freshing. Plus, it’s low in alcohol but high in bubbles. A perfect combo, yeah?

1 part Campari
3 parts prosecco
1 part soda water

Put into a wine glass. You can garnish with oranges or ruby red grapefruit slices. Yumm.

 

White Wine Sangria

Most people have had red wine sangria. But for summertime, white wine sangria is the way to go, especially if you live in warmer areas. And that’s saying something cause I am a red wine drinker. Don’t get me wrong, I like red wine sangria just fine. But the white wine one is really, really refreshing.

 

 

Ingredients:

1 bottle of Riesling or Gewurztraminer
1 bottle Vihno Verde or Sauvignon Blanc
1 can pineapple/oj frozen concentrate (not the little ones but a big one or you can use two little ones)
juice of one orange plus slices
juice of one lemon plus slices
juice of one lime plus slices
2 oz brandy
4 oz Cointreau or Grand Marnier
1 liter ginger ale or club soda or italian lemonade

lots of summer fruits cut up- green apples, strawberries, pomegranate seeds, mixed berries, etc.

Put all of the liquid into a large container or punch bowl, add citrus slices and cut up fruit. Viola white wine sangria. Let it sit for a bit for better fruity flavor. If you are going to let it sit, leave out the fizzy part(ginger ale et. al) until right before serving.

 

Blackberry Vodka Fizz

I saw this recipe using bourbon. I’m not a big bourbon drinker. So I substituted Vodka. It was still pretty good.

4-5 blackberries
1-2 oz vodka or bourbon
ginger ale
club soda

Muddle the blackberries with a little ice. Add vodka then fill 3/4 way with ginger ale. Add club soda until glass is full.